Trending Now: Is Facebook Staring at its ‘Orkut’ Moment? How Valentine’s Day Came to Be Using Ecobricks to Make Artificial Rocks
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Carrot Halwa

Shyama Malhotra | February 11, 2021
Carrot Halwa

Carrot halwa, or gajjar halwa or gajrela as it is popularly called in Punjabi is a North Indian sweet made especially during winters. This dessert is a must have at most weddings and functions and is often served with a dollop of ice cream on the side.


Red carrots – 1 kg

Full fat milk – 2 litres

Sugar – 150 gms

Ghee – 150 gms

Raisins – ½ bowl

Almonds – ½; soaked overnight

Cashew – ½ bowl; chopped fine

Walnuts – ½ bowl; shelled and chopped

Silver leaves – 2-3 pcs


  1. Peel the almonds and cut into thin slivers. Keep aside
  2. Soak the raisins in warm water for a while, then take out and keep aside.
  3. Grate the carrots to medium thickness. If grated too thin, the halwa will become mushy, and if too thick, the pieces will stand out.
  4. Bring the milk to boil in a large heavy bottomed pan.
  5. Add the grated carrots and keep stirring on low flame at regular intervals till the milk almost dries up.
  6. Add the ghee and cook for a while.
  7. Add the sugar and keep stirring continuously till the ghee separates.
  8. Add the raisins, almonds, cashew and walnuts leaving aside some for the garnish.
  9. Garnish with the rest of the dry fruits and silver leaves. Serve hot.

Make sure you use only tender and juicy red carrots that are available during winters. Although making this halwa requires a lot of muscle work, the end result would be worth the effort. You can also freeze the halwa for up to a month in the freezer. Thaw before using and warm in a microwave. Do share with us your experience when making this specialty in the comments box below.

Shyama Malhotra

Shyama was brought by her grandparents and spent her early childhood in the Kullu valley in Himachal Pradesh. She learnt cooking when she was all of eight years old. By the time she shifted to her parents’ home, in Meerut, when she was 11, Shyama had learnt enough to be able to cook entire meals for the large joint family.


Her prowess in the kitchen made her very popular even after marriage, and her table was always laden with traditional Indian food. Shyama passed away recently, but her recipes have been kept alive by her daughters and grandchildren who cherish every item that their “nani” cooked for them.

Notify of
1 Comment
Newest Most Voted
Inline Feedbacks
View all comments
Arti Chopra
Arti Chopra
3 years ago

Tasted just as yummilicious n creamy as my mommy’s..
Easy peasy recipe without much fuss of extra ingredients!

Would love your thoughts, please comment.x